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Plum and Pineapple Sangria

Recipe information

  • Yield

    makes about 2 1/4 quarts

Ingredients

1 pineapple
4 plums, preferably a variety, pitted and sliced
1 tablespoon superfine sugar, plus more as needed
3 ounces Cointreau
3 ounces brandy
1 750-ml bottle fruity red wine, chilled
1 1/3 cups pineapple juice
1 cup sparkling water

Preparation

  1. Step 1

    Peel pineapple; halve lengthwise and remove core. Cut half the pineapple into 3/4-inch spears; cut the other half into 1-inch chunks. Place in a pitcher with the plums; sprinkle with sanding sugar, and stir to combine. Add Cointreau and brandy; let sit at least 1 hour.

    Step 2

    When ready to serve, stir in red wine, pineapple juice, and sparkling water. Add more sugar, if desired. Serve chilled.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSangriaCocktailAlcoholBeveragesPitcher DrinkRed WineWineSpanishEuropeanPineappleFruitPlumStone FruitMake AheadLabor DaySummerCookbooks
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